Vera Cruz Tomatoes So Tasty

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Vera Cruz Tomatoes

"This is a recipe that may be used as an appetizer or major meal. And you can use any length tomatoes you need. Just make certain they are company. If you use roma tomatoes you may get more servings with the stuffings."

Ingredients :

4 firm ripe tomatoes
3 slices bacon
1/4 cup chopped onion
eight ounces sparkling spinach, stems snipped
half of cup bitter cream
1/four teaspoon hot pepper sauce
salt to flavor
half cup shredded Mexican cheese mixture

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

Preheat an oven to 375 tiers F (one hundred ninety degrees C). Grease an 8x8 inch baking dish.
Cut tops from tomatoes; put off seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
Place the bacon in a huge, deep skillet, and cook dinner over medium-excessive heat, turning every so often, till flippantly browned, about 10 minutes. Drain the bacon slices on a paper towel-coated plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
Cook onion in the bacon drippings till soft, approximately 5 mins. Stir in spinach; cook dinner and stir till wilted, about 2 minutes. Remove from warmness. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
Sprinkle tomato shells with salt; fill lightly with bacon and spinach combination. Place tomatoes in organized baking dish.
Bake in preheated oven till warm, 20 to 25 mins. Remove, and top lightly with the shredded cheese. Return to the oven; bake till cheese is melted, about five mins.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it frivolously, and make easy-up easier.

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